Quick veggie and barley soup. Find Deals on Vegetable Beef Barley Soup in Groceries on Amazon. Stir in the water, broth, barley, bay leaf and seasonings. Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well.

One tip: be sure to use pearl barley, not quick-cooking barley. If you use quick-cooking barley, it will be finished cooking before your veggies are ready (no bueno). Does vegetable barley soup freeze well? You can have Quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Quick veggie and barley soup

It's 1 cup of or so chopped celery.
It's 1 cup of or so chopped onion.
Prepare 1 cup of or so chopped carrots.
It's 1 cube of stock (I used Kallo garlic and herb).
It's 1/2 liter of water.
It's 1 tbs of tomato paste.
It's 3 tbs of chopped fresh dill.
Prepare 1 tsp of dried celery seeds.
It's 1/4-1/3 cup of Job's tears or barley (I used Job's tears).
Prepare 1 tbs of or so olive oil.
It's of Corn starch slurry (1 tbs each corn starch and water).
You need of To taste, salt and pepper.

Allow the soup to cool, then transfer it to freezer safe containers, such as these glass ones (affiliate link). Add broth, water, salt, and pepper; heat to boiling over high heat. Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it.

Quick veggie and barley soup instructions

Rinse off barley or Job's tears, then put in a sauce pan and cover with water by a few inches. Bring to a boil and then let simmer for 45 minutes or so (I cook the grain separately so it doesn't absorb all the liquid in the soup)..
In a bowl, dissolve the stock cube in the 1/2 liter of water and set aside..
In large sauce pan, saute the celery, onion, and carrots in the olive oil over medium heat..
When the veggie mix is softened, add in the stock, tomato paste, and celery seeds. Bring to a boil, and then let simmer..
After ten minutes, add the dill and the corn starch slurry. Stir to make sure the slurry is thoroughly mixed..
Let the soup simmer another ten minutes or so until it achieves desired consistency (mine was thickened just a bit - runny but not watery)..
Remove from heat and season to taste..
When barley/Job's tears are done (should be mostly soft, maybe a little al dente), strain to eliminate excess water and then add to the soup. Reheat if necessary and serve..

Serve with crusty bread and a glass of malbec. Barley Soup Recipes Hearty and nutritious, fiber-rich barley soup is the perfect meal for chilly winter nights. Try beef and barley soup, vegetable-barley soup and more with these easy recipes. This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!